Damn it I wish that oven had wheels!!!! Beautiful ! My chilis arrived ! I am very happy at 60% and Vt Pepperoni case on the way too ! Lazy me ! I did look through 15 pages and gace up ! Oh something possed my to buy a bag of the small potatoes. Which page might I find the Potatoe pizza or what your recipe using potatoes ?Thanks ! John

Damn it I wish that oven had wheels!!!! Beautiful ! My chilis arrived ! I am very happy at 60% and Vt Pepperoni case on the way too ! Lazy me ! I did look through 15 pages and gace up ! Oh something possed my to buy a bag of the small potatoes. Which page might I find the Potatoe pizza or what your recipe using potatoes ?Thanks ! John

I've only done 1 potato pie. Kelly (Pizzablogger) asked me to test raw potatoes. I don't remember if I posted it in here or somewhere else.

i had a pie from a local pizza shop with thinly sliced potatoes under the cheese and couldn't even tell they were on the pizza. If you're going with thinly sliced potatoes, i'm thinking purple potatoes would be your best bet visually

I used 60% HR again this week, and I'm really starting to like it. The dough is much easier to deal with - it's super extensible, but just a bit stronger making it a good deal easier to open with a very consistent thickness inside of the cornice. I'm finding that I really need to let it rise more than than I do with 62.5%. I don't mean time necessarily but rather to a larger volume - over 2X. I brought these balls to room temp at different times, and the more rise they had, the more I liked the finished pie.

I used 60% HR again this week, and I'm really starting to like it. The dough is much easier to deal with - it's super extensible, but just a bit stronger making it a good deal easier to open with a very consistent thickness inside of the cornice.

Nice, Craig! As usual! This is one of the main reasons I love using 60% or below. The dough is silky soft but just strong enough to handle the slap technique without sacrificing the integrity of the crumb (unlike when you use the slap with a higher hydration dough).